Recipe Sifter

Perfect for the summer, this bright cake has a delectable taste that people will remember for a long time to come.

Quick weeknight pork curry with apples, red peppers, and warming spices in a light cornstarch-thickened sauce ready in 20 minutes served over couscous.

Kahlua chocolate mousse made with dark chocolate, coffee liqueur, instant coffee, and whipped cream. A rich no-bake dessert with a deep mocha flavor that sets overnight.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

Godiva chocolate tiramisu with espresso-soaked ladyfingers, mascarpone cream, and grated dark chocolate. A boozy, no-bake Italian dessert that chills overnight.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

A refined French-style red wine reduction sauce with sauteed shallots, balsamic vinegar, fresh thyme, and veal or beef stock. Rich, glossy, and built for grilled steak or veal.

Kasha with porcini and white mushrooms, sauteed vegetables, and a finish of soy sauce baked in a casserole. Nutty buckwheat groats with deep, earthy mushroom flavor.

Impossible tuna melt pie with flaked tuna, sharp cheddar, and browned onions in a self-crusting Bisquick batter. A crustless quiche-style dinner that forms its own base as it bakes.

Made this for lunch today, and it was yummy. It was like a frittata or omelette. The recipe was quite easy to follow, and I think I can use leftover chicken or turkey meat to replace pork. Have saved the recipe to my recipe box! Thanks for sharing it.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

Nevada Annie's cowboy chili browns 8 pounds of ground chuck with onions, peppers, jalapeños, beer, and 12 tablespoons of ground chile. A no-beans, three-hour Western chili built for a crowd.

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.